Dill-Infused Lightly Salted Cucumbers

Crispy, aromatic, spicy, very tasty. Lightly salted cucumbers with dill will be an excellent addition not only to a dinner with boiled new potatoes, but also to a barbecue outdoors. Due to the short pickling time, cucumbers retain their beautiful green color.
cook time: 1h
Miles Denholm
Dill-Infused Lightly Salted Cucumbers

Nutrition Facts (per serving)

94
Calories
8g
Fat
5g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Garlic 4 clove
Salt 1 tsp
Sugar 0.5 tbsp
Vegetable oil 50 ml
Vinegar (9%) 1 tbsp
Dill (one bunch) 20 g
cucumbers 500 g

Recipe instructions

Step 1

Step 1
How to make lightly salted cucumbers with dill? Prepare the necessary ingredients. It is better to take cucumbers that are young, not too large and watery, with smooth, whole skin, without spots. The amount of salt and sugar is approximate, it can be changed up or down. Choose unscented vegetable oil.

Step 2

Step 2
Rinse the cucumbers under running cold water. Cut off their ends. Cut each cucumber lengthwise into four pieces. With this cutting, the cucumbers will pickle faster and will be more convenient to pick up. Now you can do it in two ways: put the cucumbers in a plastic bag and marinate in it, or put the cucumbers in a flat bowl, container or handicap. I made it in a bowl, and I didn’t like that they had to be turned over all the time.

Step 3

Step 3
Wash and dry fresh dill. Finely chop the dill and add to the cucumbers. Peel the garlic cloves and pass through a press. Add chopped garlic to cucumbers and herbs. Add salt, sugar and vinegar. You can take vinegar with a lower percentage or replace it with lemon juice, but the taste will be different.

Step 4

Step 4
Mix the cucumbers well with all the ingredients. Heat the vegetable oil in the microwave (literally 5 — 10 seconds) to a temperature of no more than 60 degrees, pour it into the cucumbers and stir. Warm oil will help the spices dissolve faster and begin the marinating process.

Step 5

Step 5
Cover the bowl with cucumbers and leave to cool at room temperature, then put in the refrigerator for 1-2 hours. The cucumbers should be turned over several times so that they are completely marinated on all sides. Bon appetit!

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